Cowboy Butter Carrot Potato Sirloin Tips Tips, FAQ & printable recipe

Tips for success

For the most tender beef, cook on LOW for the full 6 to 8 hours. The low heat gently breaks down the connective tissue, resulting in meat that practically falls apart.

If you're short on time, HIGH for 3 to 4 hours works, but the texture won't be quite as silky. Always let the beef rest before serving—it's a small step that makes a big difference in juiciness.

To make your own garlic-herb cowboy butter, mix 1 cup (2 sticks) softened unsalted butter with 4 minced garlic cloves, 2 tablespoons chopped fresh parsley, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, and 1/2 teaspoon salt.

Roll it into a log, chill, and slice as needed. Store-bought versions are fine, but homemade lets you control the salt and herb levels. You can also add a pinch of red pepper flakes for a subtle kick.

Variations

• Add Mushrooms: Add 8 oz sliced cremini mushrooms with the vegetables. They'll release their liquid and add an earthy depth to the gravy. Sauté them first for extra flavor, or just toss them in raw.
• Use Chicken Thighs: Swap the beef for 2 lb boneless, skinless chicken thighs. Cook on LOW for 4-5 hours until tender and cooked through to 165°F (74°C). The butter and au jus work beautifully with poultry.
• Make It Spicy: Add 1-2 minced jalapeños or 1/2 teaspoon red pepper flakes along with the butter. The heat balances the richness and adds a pleasant kick. Adjust to taste.
• Vegetarian Version: Replace the beef with 2 lb cremini mushrooms, halved, and use vegetable broth instead of au jus mix. Cook on LOW for 3-4 hours. The mushrooms become meaty and absorb the buttery sauce.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently, adding a splash of broth if needed.

Freezer

Freeze cooled leftovers in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until heated through.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The beef and vegetables will keep well, and the gravy will thicken slightly when chilled. To reheat, warm gently on the stovetop or in the microwave, adding a splash of beef broth or water to loosen the sauce if needed. The flavors will continue to meld, making the leftovers even more delicious.

This dish is perfect for meal prep. Assemble all the ingredients in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook as directed. You can also cook the entire dish ahead of time and refrigerate it for up to 3 days. Reheat gently on the stovetop or in the oven at 350°F (175°C) until warmed through.

Serving ideas

Serve this hearty dish over creamy whipped mashed potatoes to soak up all the buttery, savory gravy. The potatoes provide a smooth, rich base that contrasts beautifully with the tender beef and glazed vegetables.

A side of crusty bread or dinner rolls is also great for dipping into the sauce. For a lighter option, serve over rice or egg noodles, or alongside a crisp green salad.

Garnish with a sprinkle of fresh chopped parsley or chives before serving to add a pop of color and freshness. The bright green herbs cut through the richness of the butter and beef.

If you like a little heat, a few dashes of hot sauce or a sprinkle of red pepper flakes can brighten the flavors. This is the kind of meal that feels like a special occasion but comes together with almost no effort.

Frequently asked questions

Recipe card

Cowboy Butter Carrot Potato Sirloin Tips

Prep 10 minCook 6 hRest 5 minTotal 6 h 15 minServes 6

Ingredients

• 2 lb top sirloin steak tips
• 1 lb baby carrots
• 1 1/2 lb red bliss potatoes, quartered
• 2 sticks garlic-herb cowboy butter
• 1 oz au jus mix

Instructions

1. Place the sirloin steak tips in the bottom of a 6-7 quart slow cooker. Scatter the baby carrots and quartered red bliss potatoes around the beef. Place the sticks of garlic-herb cowboy butter on top. Sprinkle the au jus mix evenly over everything.
2. Cover the slow cooker with the lid. Cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the beef is fork-tender and the potatoes are easily pierced with a fork. Let it rest for 3 minutes before slicing.
3. After the minimum cook time, check the beef by piercing a piece with a fork. It should shred or cut easily with the side of a fork. The potatoes should be soft and the carrots tender. If not, continue cooking for another 30 minutes and check again. Let it rest for 3 minutes before slicing.
4. Turn off the slow cooker. Remove the beef to a cutting board and let it rest for at least 3 minutes before serving. This allows the juices to redistribute, keeping the meat moist and tender.
5. Spoon the beef, vegetables, and rich au jus over creamy whipped mashed potatoes on individual plates. Serve hot, with extra gravy spooned over the top.

Contains: milk

Estimated nutrition per serving

Calories

510

Protein

38 g

Carbohydrates

28 g

Fat

28 g

Automatic estimate from the ingredient list, not laboratory-verified.